Tilapia Veracruz
Recipe By Seafood Crate
The sauce absolutely makes this dish! Veracruz sauce is a mild tomato sauce that’s prepared with lime juice and capers. You can also add olives if you want to add to the flavour profile.
INGREDIENTS
- 4 tilapia fillets
- 1 tsp. oregano leaves
- 1 can (15 oz.) fire roasted tomatoes
- ½ cup water
- ½ of a large yellow onion, diced
- ½ of a red bell pepper, finely chopped
- ½ of a poblano pepper, finely chopped
- 3 tbsp. capers, drained
- juice from ½ lime
- 1 cup jasmine rice, rinsed
- 1 - 2 tsp. Ancho chile powder
- 1 ½ cup chicken broth
- Salt
- chopped cilantro for garnish (optional)
DIRECTIONS
- Make the rice according to package directions but use the chicken broth in place of the water and add ½ tsp of salt. Place everything into a saucepan, stir and bring to a boil. Once boiling, cover and lower the temperature to low. Cook for 18 minutes and then check the rice.
- In a large frying pan place a tablespoon or a bit more of olive oil over medium high heat. Add the onion, bell pepper and poblano pepper in the pan and saute for 10 minutes, stirring frequently. You may need to turn the heat down after the first 3 minutes if it seems too hot.
- Then add the garlic to the onion mixture and cook/stir for 2 more minutes. Add the tomatoes, water, oregano, capers, lime juice, and salt. Bring the sauce up to a simmer while stirring and simmer while we cook the fish.
- In another large frying pan over medium high heat, add 2 tsp. of olive oil and swirl it in the pan. Season the tilapia fillets with salt and ancho chile powder and lay them seasoned side down in the pan. Don’t overcrowd the pan. Cook in batches if needed.
- Season the second side of the the tilapia with more salt and ancho chile pepper.
- Cook the fish 4 to 5 minutes per side. Use a spatula to turn it over gently. After cooking the second side, place the fillets in the pan with the sauce.
- If some of your thicker fillets need more cooking, you can simmer them in the sauce for 5 minutes.
- To serve this up, place the white rice on a dish and top with a tilapia fillet. Finish with the salsa sauce over all with a sprinkle of chopped cilantro.
FOOTNOTES
TIPS AND TRICKS
- The amazing sauce makes this dish so don’t skimp out when putting the Veracruz sauce on top of the fish and rice!
- If you can handle your spice, feel free to substitute the poblano peppers with a spicier pepper like jalapeno or habanero.
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